seafood

Fish roe

Machhli ke ande

Weighed in kg; no household conversion.

Nothing truly replaces roe's briny pop and granular texture; crabmeat is the closest.

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  Crabmeat

  Use the same weight, flake it, and add in the last 2–3 minutes so it does not break up. It gives a similar briny seafood richness but no popping texture.

• 
  White crabmeat

  Use the same weight, pick over for shell, and fold in near the end. Softer and sweeter than roe.

• 
  Dried prawn

  Use 20–25% of the weight, soak in warm water for 10 minutes, chop, and add early. Very salty and strongly savoury, so reduce added salt.

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  Paneer

  Use the same weight, crumble or grate, and add in the last 3–4 minutes so it stays soft. Gives richness but not the briny pop.

• 
  Mushroom

  Use the same weight, finely chop and fry until dry; add a little soy sauce for savouriness. Texture is softer.

• 
  Chickpea

  Use 70% of the weight, mash roughly, and simmer in the sauce for 5 minutes. Gives body, not roe texture.

Taleli Gaboli

Spicy Fried Fish Roe